Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Sliced mushrooms
1 tb Olive oil
1 lb Medium shrimp; shelled
1 1/2 c Champagne
1/4 ts Salt
2 tb Minced shallots or scallions
2 Plum tomatoes; diced
1 c Heavy cream
1 lb Dried angel hair pasta
3 tb Chopped parsley

Saute mushrooms in medium saucepan in hot olive oil over medium-high
heat. Cook just long enough to release mushroom juices and let them
evaporate. Remove mushrooms and set aside. In same saucepan, combine
shrimp, Champagne and salt. Over high heat, heat to simmer. When
liquid JUST boils, shrimp are done. Remove shrimp from cooking liquid
with a slotted spoon immediately. Set shrimp aside. Add chopped
shallots and tomatoes to cooking liquid. Boil over high heat until
liquid is reduced to about 1/2 cup, approximately 8 minutes. When
liquid is reduced, add 3/4 cup heavy cream and boil 1 to 2 minutes,
til slightly thickened and reduced. Add shrimp and mushrooms to
sauce; heat through. Taste and add more salt and pepper if needed.
Meanwhile cook pasta according to directions on package. Drain
thoroughly and return to cooking pot. Toss with remaining 1/4 cup
cream and parsley. To serve, divide pasta among four plates. Spoon
shrimp and sauce over pasta. Makes 4 servings. Source: Donna Hartman
HDDW83B

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